DAYANANDA SAGAR COLLEGE OF ENGINEERING

(An Autonomous Institute affiliated to Visvesvaraya Technological University (VTU), Belagavi, Approved by
AICTE and UGC, Accredited by NAAC with„A‟grade & ISO 9001– 2015 Certified Institution) Shavige
Malleshwara Hills, Kumaraswamy Layout, Bengaluru-560078

DEPARTMENT OF ROBOTICS AND ARTIFICIAL INTELLIGENCE

Social Connect and Responsibility(22SCR37)

A Report on
“Food Walk-Central Tiffin Room (CTR)”

Submitted by
Rishika (1DS23RI040)

Under the Guidance of

Dr. Rakesh M
Assistant Professor
Department of Robotics and Artificial Intelligence
DSCE, Bengaluru

VISVESVARAYA TECHNOLOGICAL UNIVERSITY

JNANASANGAMA, BELAGAVI-590018, KARNATKA

2024-25
 DAYANANDA SAGAR COLLEGE OF ENGINEERING
(An Autonomous Institute affiliated to Visvesvaraya Technological University (VTU), Belagavi, Approved by AICTE
and UGC, Accredited by NAAC with „A‟ grade & ISO 9001 – 2015 Certified Institution) Shavige Malleshwara Hills,
Kumaraswamy Layout, Bengaluru-560078

DEPARTMENT OF ROBOTICS AND ARTIFICIAL INTELLIGENCE

CERTIFICATE

Certified that the Social Connect and Responsibility (22SCR37) work entitled “Food Walk-Central Tiffin

Room (CTR)”carried out by Ms. Rishika in partial fulfillment for the award of Bachelor of Engineering in
Robotics and Artificial Intelligence, during the academic year 2024-25. It is certified that all
corrections/suggestions indicated for internal assessment have been incorporated in the report deposited in the
departmental library. The project report has been approved as it satisfies the academic requirements in respect
of project work prescribed for the said degree. The report has been approved as it satisfies the academic
requirements prescribed one credit for the Bachelor of Engineering degree.

Signature of Faculty Incharge Signature of HOD

[Dr.Rakesh M] [Dr. Rudresh M]
 DAYANANDA SAGAR COLLEGE OF ENGINEERING
(An Autonomous Institute affiliated to Visvesvaraya Technological University (VTU), Belagavi,
Approved by AICTE and UGC, Accredited by NAAC with „A‟ grade & ISO 9001 – 2015 Certified Institution) Shavige
Malleshwara Hills, Kumaraswamy Layout, Bengaluru-560078

DEPARTMENT OF ROBOTICS AND ARTIFICIAL INTELLIGENCE

DECLARATION

We declare that we abide by the ethical principles and commit to professional ethics and responsibilities and
norms of the engineering practice. The work submitted in this report of Social Connect and Responsibility
with “Food Walk-Central Tiffin Room (CTR)”, III Semester BE, R&AI has been compiled by referring to the
relevant online and offline resources to the best of our understanding and in partial fulfillment of the
requirement for the award of the degree of Bachelor of Engineering in Robotics and Artificial Intelligence, at
Dayananda Sagar College of Engineering, an autonomous institution affiliated to VTU, Belagavi during the
academic year 2024-2025.
We hereby declare that the same has not been submitted in part or full for other academic purposes.

Rishika (1DS23RI040)

Place:

Date:
 ACKNOWLEDGEMENT

It is a great pleasure for us to acknowledge the assistance and support of many individuals who have been
responsible for the successful completion of this project.

We take this opportunity to express our sincere gratitude to Dayananda Sagar College of Engineering for
giving us the opportunity to pursue our Bachelor's Degrees in this institution.

In particular, we would like to thank Dr. B G Prasad, Principal of Dayananda Sagar College of Engineering,
for his constant encouragement and advice.

I would like to express my gratitude to Dr. Rudresh M, Associate Professor and HoD, Department of
Robotics and Artificial Intelligence, Dayananda Sagar College of Engineering, for his motivation and
invaluable support throughout the development of this project.

I express our sincere thanks to Dr. Rakesh M, Assistant Professor, Subject In-charge, Department of Robotics
and, for his continuous assistance and in the critical appraisal of the report.

Rishika
1DS23RI040
.
 ABSTRACT
A food walk to Bangalore’s Central Tiffin Room (CTR) is like stepping into the heart of the city’s culinary
heritage, where rich flavors and timeless traditions meet. CTR, which has been serving delicious meals since
the 1920s, is best known for its signature dish, the Benne Masala Dosa. This crispy, golden dosa, generously
smeared with butter (or "benne"), is a true Bangalore favorite that has stood the test of time. The experience at
CTR isn’t just about tasting this iconic dish; it’s about immersing yourself in the local food culture, where
every bite tells a story.

Walking into CTR feels like stepping into the past, with its old-school charm and traditional cooking methods.
The dosas are prepared on cast iron griddles, which give them a distinct texture and flavor, while locally
sourced ingredients like rice and urad dal make the batter special. The warm, comforting atmosphere,
combined with the hustle and bustle of regulars enjoying their morning meal, creates a cozy, authentic vibe
that feels like a slice of Bangalore’s culinary soul.

This food walk is a journey into the heart of Bangalore’s food history, where every dish, every ingredient, and
every cooking method carries with it a legacy of tradition. It’s not just about food; it’s about connecting with
the culture and history of a city through its flavors. At CTR, food becomes a bridge to understanding the
richness of Karnataka’s culinary landscape, and the Benne Masala Dosa is just the beginning of that delicious
story.

Keywords:

● Bangalore Food Walk,

● Benne Masala Dosa,
● Central Tiffin Room,
● Karnataka Food Culture,
● Traditional Bangalore Breakfast
 TABLE OF CONTENTS
DECLARATION ............................................................................................................................... i

ACKNOWLEDGEMENT ................................................................................................................ ii

ABSTRACT ....................................................................................................................................... iii

TABLE OF CONTENTS .................................................................................................................. iv

LIST OF FIGURES ............................................................................................................................ v

1. INTRODUCTION ....................................................................................................................... 1

1.1 Overview of Bangalore’s Culinary Scene ............................................................................ 1

1.2 Purpose of the Food Walk ..................................................................................................... 2

2. VISIT TO CENTRAL TIFFIN ROOM (CTR) ......................................................................... 3

2.1 History and Legacy of CTR .................................................................................................. 3

2.2 Benne Masala Dosa: A Bangalore Classic ........................................................................... 5

3. CULINARY PRACTICES AND INGREDIENTS ................................................................... 6

3.1 Traditional Dosa Preparation Techniques ........................................................................... 6

3.2 Use of Indigenous Ingredients and Cooking Materials ...................................................... 7

4. CONCLUSION ............................................................................................................................ 8

5. BIBLIOGRAPHY ........................................................................................................................ 9

6. APPENDIX ................................................................................................................................... 10
 LIST OF FIGURES
FIG TITLE PAGE
NO. NO.

1 Exterior of Central Tiffin Room (CTR), Bangalore 3

2 Traditional Seating Inside CTR 4

3 Benne Masala Dosa 5

4 Menu at Central Tiffin Room 7

CHAPTER 1

INTRODUCTION

1.1. Overview of Bangalore’s Culinary Scene

Bangalore, also known as Bengaluru, is a city where tradition and modernity blend seamlessly, and nowhere is
this more evident than in its culinary scene. The city’s food culture is a melting pot of various influences, from
traditional South Indian dishes to global cuisines. Over the years, Bangalore has become a food lover’s
paradise, offering everything from street food and local favorites to international gourmet experiences.

The foundation of Bangalore’s cuisine lies in South Indian flavors, particularly those of Karnataka, the state in
which the city resides. Traditional dishes such as dosa, idli, vada, and sambar are staples in most households
and restaurants. The iconic Benne Masala Dosa, with its crispy texture and generous butter, stands out as one
of the city’s most beloved dishes. It’s no surprise that dosa joints like Central Tiffin Room (CTR) have earned
a reputation for serving some of the best dosas in town.

In addition to South Indian fare, Bangalore’s food scene also embraces diverse culinary traditions. Thanks to
the city’s thriving cosmopolitan population, international cuisines like Chinese, Continental, Mediterranean,
and even Middle Eastern have found a place. The rise of trendy cafes and fine dining restaurants has elevated
Bangalore’s food landscape, making it a hub for food enthusiasts from all walks of life.

Street food in Bangalore plays an important role in its culinary identity, offering snacks like chats, samosas,
and chili bhajis. These dishes are often served in bustling local markets, where people can experience the true
essence of the city’s food culture. Popular spots like VV Puram Food Street and Shivaji Nagar are home to
some of the best street food in the city.

The blend of traditional and modern flavors, combined with an ever-evolving food scene, makes Bangalore a
unique destination for food lovers. Whether you’re savoring a simple plate of masala dosa or enjoying a
gourmet experience at a Michelin-starred restaurant, the culinary landscape of Bangalore has something to
offer everyone. This diverse food culture has shaped the city’s identity, making it a significant part of its
charm and appeal.
1.2. Purpose of the Food Walk
The purpose of this food walk is to delve into the rich and vibrant food culture of Bangalore, specifically
focusing on one of the city’s most iconic and beloved establishments—Central Tiffin Room (CTR). Through
this walk, we aim to explore not only the flavors and textures that define the city’s culinary scene but also the
deep historical and cultural significance of these dishes.

By visiting CTR, we can uncover the traditions and stories behind Bangalore’s food, specifically the Benne
Masala Dosa, which has been a symbol of the city’s breakfast culture for decades. The food walk will offer an
opportunity to observe firsthand the preparation and cooking techniques that have been passed down through
generations, including the use of locally sourced ingredients and the importance of traditional cooking tools
like cast iron griddles.

Beyond simply tasting food, the goal is to understand the role food plays in connecting communities,
preserving heritage, and fostering a sense of belonging. This food walk is not just about indulging in delicious
meals but also about understanding the cultural fabric that makes these foods so meaningful to the people of
Bangalore. It is about discovering the significance of CTR, a place where generations have gathered to enjoy
food that has remained unchanged in its authenticity and taste.

Additionally, this food walk will highlight the changing face of Bangalore’s food scene, where modern
influences blend with traditional roots. The walk will shed light on how local eateries like CTR maintain the
authenticity of traditional dishes while adapting to the city’s evolving culinary landscape. In doing so, the food
walk will provide a unique perspective on how Bangalore's culinary traditions continue to shape the identity
of the city, all while inviting participants to experience the flavors and history that make it so special.
CHAPTER 2
VISIT TO CENTRAL TIFFIN ROOM (CTR)

2.1 History and Legacy of CTR

Central Tiffin Room (CTR) is a name that resonates deeply in Bangalore’s food culture. Established in the
1920s in the heart of Malleshwaram, CTR has stood the test of time, becoming a beloved institution for both
locals and visitors alike. With over 100 years of history, it is more than just a restaurant—it is a cultural
landmark that showcases the essence of Bangalore’s breakfast traditions.

CTR was founded by a visionary who aimed to offer simple, high-quality food that would cater to the growing
urban population of Bangalore. Its charm lies in its ability to stay true to its roots, serving food that is
traditional yet consistent in quality. The eatery’s legacy is built on serving authentic South Indian meals, with
a particular focus on dosas, idlis, and other tiffin items that have been passed down through generations.

Figure 1: Exterior of Central Tiffin Room (CTR), Bangalore

What sets CTR apart from many other eateries is the meticulous attention to detail in both the preparation and
presentation of each dish. The restaurant has managed to keep its offerings classic, using traditional methods
and fresh, locally sourced ingredients, ensuring that the taste remains unchanged despite the growing number
of food trends in the city. Over the years, CTR has become synonymous with authentic South Indian food. It’s
not just a place to grab a quick meal; it's where families and friends gather to experience a slice of Bangalore’s
food history. Its enduring popularity is a testament to the power of tradition, and it continues to be a favorite
among people from all walks of life, whether they’re seeking nostalgia or a taste of authentic local fare.
Figure 2: Traditional Seating Inside CTR
2.2 Benne Masala Dosa: A Bangalore Classic

No visit to Central Tiffin Room is complete without tasting the iconic Benne Masala Dosa. Known for its

unique flavor and texture, this dish has become synonymous with the CTR brand. The Benne Masala Dosa

(butter masala dosa) is a crispy, golden dosa filled with a spiced potato mixture and served with a generous

dollop of fresh, melting butter, making it stand out from other dosas in the city.

Figure 3: Benne Masala Dosa

The potato filling is a carefully spiced mix, seasoned with mustard, curry leaves, and turmeric, and it provides

a perfect balance to the richness of the butter. Served with chutneys—typically coconut chutney and a tangy

sambar—the Benne Masala Dosa at CTR is a comforting and satisfying dish that has stood the test of time,

becoming a beloved classic of Bangalorean breakfast culture.

For many, eating a Benne Masala Dosa at CTR is a nostalgic experience, as it’s been a part of Bangalore’s

food scene for generations. It’s a dish that connects people not just to the restaurant but to the city’s culinary

heritage as well. The combination of traditional cooking methods, locally sourced ingredients, and the simple

yet delicious flavors makes this dish a true Bangalorean classic. No wonder the Benne Masala Dosa has

earned its place as a must-try food in the city.

CHAPTER 3

CULINARY PRACTICES AND INGREDIENTS

3.1. Traditional Dosa Preparation Techniques

Making a dosa, especially the famous Benne Masala Dosa, is more of an art than a simple cooking process. It
starts with preparing the batter, which is a blend of rice and urad dal (black gram). The rice and dal are
soaked overnight and ground into a smooth batter, which is then left to ferment for several hours. This
fermentation is key to giving the dosa its signature tangy flavor.

Once the batter is ready, it’s poured onto a cast-iron griddle, which is preheated and greased with gingelly oil
or coconut oil. The batter is spread thin to form a large, crispy dosa. For the Benne Masala Dosa, fresh butter
is spread onto the dosa while it’s still on the griddle, making it melt into the crispy surface and adding a rich,
indulgent flavor. After that, a spiced potato filling is placed inside, and the dosa is folded up. The result? A
deliciously crispy and soft dosa that’s both comforting and flavorful.
3.2.Use of Indigenous Ingredients and Cooking Materials
What makes dosa so special are the local ingredients and traditional cooking materials. The batter relies on
urad dal and rice, which are staples in South Indian cuisine. The addition of curry leaves and tamarind in
the potato filling and chutneys adds an authentic touch, bringing a burst of flavor to every bite.

The cast-iron griddle (or tawa) is a must for making perfect dosas. It helps cook the dosa evenly, giving it
that signature crispy texture. Many chefs also prefer using gingelly oil (sesame oil) or coconut oil because
they add a distinctive flavor and help the dosa cook perfectly.

And let's not forget the importance of tools like the stone grinder, which some places still use for grinding the
batter. It’s slower, but many believe it creates a smoother batter that gives the dosa its perfect texture.

By using local ingredients and traditional cooking methods, dosas carry a unique flavor that’s a true taste of
Bangalore’s rich food culture.

Figure 4: Menu at Central Tiffin Room

 CONCLUSION
Exploring the culinary delights of Bangalore through the food walk at Central Tiffin Room (CTR) was a
journey into the heart of the city’s rich food culture. From the history of CTR, which has been serving its
iconic dishes for decades, to the unique preparation of the Benne Masala Dosa, each step offered a deeper
understanding of what makes Bangalore’s food scene so special. The blend of tradition and local ingredients,
combined with the warmth and care that go into preparing each dish, made the experience unforgettable.

The food walk not only introduced us to the legendary dosas of CTR but also gave us a taste of the city’s
vibrant culinary practices. It was a reminder of how food is much more than just sustenance—it’s a reflection
of culture, history, and community. Whether it's the simple joy of a crispy dosa, the use of indigenous
ingredients, or the connection to Bangalore’s culinary legacy, this food walk highlighted the timeless appeal of
traditional food in the region.
 BIBLIOGRAPHY
SL.NO WEBSITE LINK

1 https://ctrblr.com/

2 https://en.wikipedia.org/wiki/Central_Tiffin_Room

3 https://www.thehindu.com/life-and-style/food/dosa-the-humble-hero-of-bangalo
re/article20837932.ece

4 https://www.smithsonianmag.com/arts-culture/india-the-international-lure-of-th
e-dosa-163799318/
APPENDIX